This is the real deal! This is an authentic Beef Rendang recipe that I learned to make when I was in Bali last year. I had a wonderful time with my family and also my Dad and his wife joined us. It was my Dad’s 60th birthday and since we both love to cook, we went to an Indonesian cooking school. We learned how to make several traditional dishes including Satay Chicken and a Balanise style Banana & Coconut Dessert.
Apart from the Beef Rendang the other highlight for me was making my own coconut milk by squeezing water through freshly grated coconut. I didn’t realise that was how coconut milk was made, it is so simple and fresh.
I loved this recipe so much that I included it in my new cook book Real Food Everyday. There are 90 amazing recipes in Real Food Everyday! You can now purchase Real Food Everyday from all good book stores in NZ or online from www.thenile.co.nz (free postage) or if you are in Australia online from www.thenile.com.au (free postage).
Don’t be put off by the long list of ingredients, they are all very obtainable everyday ingredients and mostly herbs and spices. Once you have this in the wok, it is a set and forget type of dish. Serve with cauliflower rice. Enjoy!
- 1 large red onion, roughly chopped
- 1 large white onion, roughly chopped
- 3 long red chilli's, roughly chopped
- 2.5 cm fresh ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 stalks lemongrass white part only, smashed
- 4 kaffir lime leaves
- 1.2 kg beef chuck, cut into large cubes
- 400 ml coconut milk
- 1 tablespoon honey
- In a food processor place the red and white onion, chilli, ginger, garlic, cumin salt and pepper.
- Whiz the ingredients in the processor until you have a smooth paste. You may need to scrape the bowl down a few times.
- Heat a large wok over a medium heat and place the olive oil in the pan.
- Add the paste into the pan and allow to cook for 4 minutes, stirring the entire time. Add the lemongrass and lime leaves to the hot oil and fry for another 2 minutes.
- Add the diced meat to the pan and coat in the paste, stirring for another 3 minutes.
- Turn down the heat to low and slowly add the coconut milk, stirring it through the mixture. Add the honey and combine all ingredients.
- Place a lid on the wok and leave to simmer for 2 ½ hours, stirring every 30 minutes.
- The rendang is done when the meat is tender and there is almost no sauce left in the pan. If you allow the meat to rest the flavour gets better.